Description
A simple and foolproof recipe for Oven Roasted Turkey with golden, crispy skin and moist, tender meat, accompanied by a rich and flavorful homemade pan gravy made from the turkey drippings.
Ingredients
Scale
Turkey
- 10 pounds turkey (fresh or frozen)
- 1 cup butter (softened)
- 2 tablespoons seasoned salt (recommended: Jane’s Crazy Mixed-Up Salt)
Gravy
- ½ cup pan drippings from turkey
- ½ cup all-purpose flour
- 3 ¾ cups turkey or chicken broth or stock
Instructions
- Prepare the Turkey: Preheat your oven to 325°F (165°C). Remove the turkey from packaging, pat dry with paper towels, and let it come to room temperature for about 30 minutes to ensure even cooking.
- Season and Butter the Turkey: Rub the softened butter all over the turkey skin, making sure to cover the legs, wings, and underside. Sprinkle the seasoned salt evenly over the entire turkey, pressing it lightly into the butter to adhere well.
- Roast the Turkey: Place the turkey breast side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the thigh without touching bone. Roast in the preheated oven for about 3 hours (approximately 15 minutes per pound), or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan drippings to keep the skin moist and flavorful.
- Rest the Turkey: Once cooked, remove the turkey from the oven and tent loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute before carving.
- Make the Gravy: Pour the pan drippings into a fat separator or let settle; skim off excess fat if desired, reserving about ½ cup of drippings. Place a saucepan over medium heat and add the reserved drippings. Whisk in the flour to form a roux and cook for 2-3 minutes until golden and bubbling. Gradually whisk in the turkey or chicken broth, continuing to whisk until the gravy thickens and is smooth. Simmer for a few minutes, then season to taste with salt and pepper.
- Serve: Carve the turkey and serve with the warm homemade gravy poured over the slices or on the side.
Notes
- This method ensures a moist turkey with crispy skin without the need for brining.
- Use a meat thermometer for best results to avoid overcooking.
- For extra flavor, you can stuff the cavity with aromatics like onion, garlic, lemon, and herbs before roasting.
- Save leftover pan drippings to enhance soups or sauces later.
Nutrition
- Serving Size: 1 serving
- Calories: 1198
- Sugar: 3 g
- Sodium: 3408 mg
- Fat: 72 g
- Saturated Fat: 35 g
- Unsaturated Fat: approximately 30 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 121 g
- Cholesterol: 472 mg
